Lots and lots of spring things happening in my parts lately, and I’m not just referring to the weather. It’s funny because before I moved to our new house a year and a half ago, I’m not sure if I saw half as much nature than I do on our lovely street we now call home. We only moved about 2 miles but we now live close to a lake and on a street with tall, old trees, so our daily environment is definitely a little different. We have lots of squirrels and birds and even rabbits to entertain us, among a few other not so cute creepy crawly critters slithering around us that we won’t discuss.
Spring babies have been everywhere I turn. In just a couple weeks I’ve spotted a mama and her ducklings cutting through my neighbors yard, a couple of newly hatched goslings (they were so adorably yellow, fuzzy and just perfect) and just the other day I drove past our neighborly Sandhill Cranes but this time they were standing with a couple of precious mini versions that were just a quarter of their size.
I love it.
I also love these Brussels sprouts, which have absolutely nothing to do with spring. We get hit with plenty of Brussels recipes in the fall and winter, but I have to tell you I haven’t been able to get my hands on some nice looking Brussels sprouts until just recently on a trip to Costco. I snagged that bag up as soon as I saw it. In season or not, I was due for some roasted sprouts – specifically these Honey Balsamic Roasted Brussels Sprouts.
I know some people have strong feelings about Brussels sprouts – either loving them wholeheartedly or hating them with a passion. I will tell you that in my household I am one of 4 family members (the jury is still out on our youngest) in the lover club. My mother in law is also a sprout lover so when I make them I always package some up and bring them over to her to enjoy as well.
I paired up this side veggie with Maple Mustard Roasted Pork Tenderloin with Sweet Potatoes and Mango and it was the perfect green accompaniment for the meal.
Hope everyone had an awesome weekend!
Honey Balsamic Roasted Brussels Sprouts
Yield: 6-8 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
- 2 lbs Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoon honey
- big pinch coarse salt and pepper
- Preheat oven to 425 degrees.
- Place Brussels sprouts on a large baking sheet. Toss evenly with 2 tablespoons olive oil.
- In a small bowl combine balsamic vinegar and honey and drizzle evenly over Brussels sprouts. Sprinkle generously with coarse salt and pepper. Place in oven and cook for 20 minutes or until crisp and browned.
More recipes for the Brussels Sprouts lovers club:
Brussels Sprouts Ricotta Toast | The Noshery
Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans | How Sweet Eats
Caramelized Brussels Sprouts | Barefeet in the Kitchen